Ingredients Jump to Instructions ↓

  1. 6 Egg yolks

  2. 1 Egg

  3. 1/4 cup 36g / 1 1/3oz Romano cheese

  4. 1/2 teaspoon 2 1/2ml Garlic - minced

  5. 4 Leaves basil leaves - thinly shredded

  6. 1 Rosemary sprigs - destemmed, finely (small) minced

  7. 1 Salt

  8. 1 Freshly cracked pepper

  9. 2 Boned and skinned chicken breast halves

  10. 3 tablespoons 45ml Olive oil Lemon cream sauce

  11. 2 Shallots - diced

  12. 1/4 cup 59ml White wine

  13. 1 1/2 Lemons - juiced

  14. 1 tablespoon 15ml White vinegar

  15. 3 oz 85g Butter - softened

  16. 1 1/2 cups 355ml Heavy whipping cream Romano cheese - freshly grated, to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350F. Combine the batter ingredients, set aside. Slice each chicken breast into three thin medallions, slicing on the bias. Lightly season with salt and pepper. Dredge in small amount of flour, shaking off excess. Set aside. Make the sauce: Combine shallots, white wine, lemon juice and vinegar. Reduce until only a small amount of liquid is left. Add the softened butter, stirring continuously, until melted. Add the cream and salt and pepper to taste. Heat through and keep warm. Dip medallions in batter mixture until thinly coated. Heat olive oil in saute pan and saute until golden brown on both sides, turning gently so as not to tear the batter coating. Transfer to baking sheet and bake medallions in oven for 3-4 minutes or until done. Meanwhile strain the Lemon Cream Sauce (it should be subtle and thin) When chicken medallions are done, plate and serve with the sauce and grated Romano. NOTES : Pittsburgh Post Gazette Sunday Aug.


Send feedback